Duchess Potatoes
Duchess Potatoes, also known as Pommes Duchesse, are an elegant but simple way to prepare mashed potatoes. They're easy to make but look fancy, and you can even make them with leftover mashed potatoes!
Prep Time10 minutes mins
Cook Time25 minutes mins
cooling5 minutes mins
Total Time40 minutes mins
Course: Side Dishes
Cuisine: American, French
Servings: 6
Calories: 221kcal
- 3 quarts water to boil
- ¼ teaspoon salt for pot of water
- 2 lb potatoes Yukon Golds, or any
- ⅓ cup milk or cream
- ½ teaspoon salt
- ½ teaspoon black pepper fresh cracked or fine ground
- 4 tablespoon butter divided, save 2 tablespoons to melt and brush on tops of potatoes
- 3 egg yolks
- 1 tablespoon parsley chopped for garnish, optional
Start by preheating your oven to 400F, and line a rimmed baking sheet with parchment paper (or spray with non stick cooking spray).
Add water and a dash of salt to a medium large size pot, and turn the heat to high so that it can come to a boil.
3 quarts water, ¼ teaspoon salt
Peel the potatoes and then quarter them. Add them to the pot of water, bring to boil, then reduce heat to medium low. Cook potatoes for about 25 minutes, or until fork tender.
2 lb potatoes
Once the potatoes are cooked, drain them and let them cool 5 minutes. Add to a medium size bowl. Add the milk, salt, pepper, and half the butter and mash the potatoes until smooth.
⅓ cup milk, ½ teaspoon black pepper, 4 tablespoon butter, ½ teaspoon salt
Add the egg yolks and combine until just mixed in thoroughly. Don't over do it.
3 egg yolks
Put a star tip on a pastry or piping bag, and fill with the mashed potatoes and pipe the potatoes onto the prepared baking sheet in rosette swirls.PRO TIP: Use a tall drinking glass to hold and stabilize the piping bag while filling it. Melt the remaining butter in the microwave for 20 seconds and brush it on the potato rosettes.
Bake in the preheated oven for 25-30 minutes or until golden brown. Cool for 5 minutes, then transfer to a serving plate. Garnish with chopped parsley and serve.
1 tablespoon parsley
- Use Yukon Gold potatoes for the best flavor and texture.
- Make sure potatoes are fully cooked before mashing them.
- Don't over mix the potato mixture after adding the milk, butter, egg yolks, salt, pepper. Over mixing will make the potatoes tough.
- Use a piping bag fitted with a star tip to pipe the potatoes into mounds. This will give them a classic duchess potato look.
- Bake the potatoes until they are golden brown and crispy.
Calories: 221kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 272mg | Potassium: 671mg | Fiber: 3g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg